Organic Stoneground Wholegrain Spelt Flour

This delicious flour is produced by stone-milling the whole spelt grain. It contains the bran and germ as well as the endosperm and is therefore highly nutritious. It has a medium brown colour, hearty flavour and robust texture for baking. Best kept refrigerated for freshness.

Recipe Ideas:

Spelt flour can be used in the same way as wheat flour is to make breads, cakes, muffins or biscuits. It has a delicious flavour that is slightly different to wheat based baking with a more wholesome nutty aftertaste.

Interesting Facts about Spelt

Spelt is also known as Dinkel wheat and comes from the same genus as wheat but not the same species.  Around 500 BC, spelt was actually the main type of grain in central Europe and Britain.  Thousands of years before, this Spelt was highly revered by the Greeks who thought it to be a gift from the Goddess Demeter and as they travelled the world they also spread the seeds of spelt.

Spelt contains a lower amount of gluten then its cousin wheat, and the gluten differs slightly.  It is much more soluble in water, which makes it easier to digest and renders the nutrients more readily available for absorption by the body. It is said that this is why some people with wheat sensitivity are often able to tolerate spelt.